Crème Brûlée

recipe

Crème Brûlée

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In a scientific study, women shown photographs of Hollywood hunks Brad Pitt and Russell Crowe were more turned on by images of mouth-watering desserts. Here’s the dish that set pulses racing fastest.

Ingredients

1 vanilla pod
600ml double cream
5 medium-sized free-range egg yolks
50g caster sugar, plus extra for dusting

Serves: 6 Preparation: 20 Cook Time: 80 Total Time: 100min

Directions

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Preheat the oven to //gas mark Split the vanilla pod lengthwise and place in a saucepan with the double cream.
Heat gently until the cream starts to bubble around edge. Remove from the heat, cover and leave to infuse for minutes. Remove the vanilla.
Meanwhile, beat the eggs with the sugar until light in colour and a little thickened.
Slowly pour the hot cream over the egg in a thin stream, beating constantly until well mixed.
Place ramekins or serving dishes in a roasting tin. Pour enough water into the roasing tin to come halfway up the side of the ramekins.
Divide the custard mixture between the ramekins and bake in the centre of the oven until set (about hour). Meanwhile, preheat the grill to hot.
Sprinkle the extra caster sugar generously but evenly over the top of the custards &# it needs to be just under &#cm thick.
Place the ramekins under the hot grill for about minutes, until the sugar has melted and caramelised. Cool and chill before serving.